Teriyaki Chicken and Broccoli

Tired of the  same old boring chicken and broccoli? Throw this into the mix to spice up your weekly meal prep. Feel free to scale back the amount of sauce, a little goes a long way! Serve over rice or cauliflower rice!

Inspired by: The Whole Cook


Ingredients:

Chicken & Broccoli

  • 4 chicken thighs, ~ 950grams / 2 pounds

  • 12 oz / 360 grams fresh broccoli florets

  • 1 tbsp avocado oil

  • ½ tsp salt

  • ½ tsp pepper

  • ¼ cup water

Teriyaki Sauce

  • ¾ cup coconut aminos

  • 1 ¼ cup water

  • 1 tsp garlic

  • 1 ½ tbsp almond flour

  • 1 ½ tbsp water


Instructions:

  1. Heat avocado oil over medium heat in a large pan. 

  2. Cut chicken into 1 – 1 ½ inch chunks. Place them in the pan with your cooking fat. Sauté chicken until white and cooked through, flipping occasionally. This takes about 3 to 4 minutes.

  3. Once chicken is cooked add ¼ cup water and fresh broccoli florets to the pan. Stir it all together. Cover and let the water steam your broccoli for a few minutes. Water should be cooked out. 

  4. To make the Teriyaki Sauce, in a small pot add Coconut Aminos, garlic, and 1 ¼ cup water. Stir and heat over medium heat. In a small container combine almond flour and 1 ½ tbsp water. Shake. Turn off the stovetop heat. Pour the flour/water mixture into your sauce and whisk so it’s thoroughly mixed in. 

  5. Pour finished sauce over chicken and broccoli. This pairs well with cauliflower rice and/or traditional rice.


Whole Recipe Serving Breakdown:

27 servings protein
0 servings carb
1.33 servings fat 
7 servings veggies

Nutrition, Asian, Chicken, Protein, Lunch, Entree, DinnerAkeiko Dela Cruz